A lot of my friends and family don't like mushrooms, but I absolutely love them and this recipe looked too good to not try. If you are a fan of mushrooms or mushroom stroganoff you will definitely enjoy this meal! I paired this chicken dish with cauliflower rice and roasted asparagus, both made with just olive oil and sea salt. I know that might sound plain, but the chicken recipe has plenty of mushroom sauce to cover everything and provide more flavor. This was a delicious and simple one skillet chicken dish that turned out amazing and is definitely worth the try!

One Skillet Creamy Chicken with MushroomsIngredients:

4 chicken breasts

2 heaping cups brown mushrooms

1-2 shallots, diced

1 tsp. crushed garlic (2-3 garlic cloves)

Extra-virgin olive oil

Salt and pepper

1 can full-fat coconut milk

2 cups chicken broth + more if needed

1 tsp. dried thyme

2 tsp. dried parsley

¼ cup + 4 tsp. white wine

Directions:

In a large cast-iron skillet, heat ½ Tbsp. olive oil. Add the diced shallots and allow to cook until soft, 2-3 minutes.

Add garlic and mushrooms and allow to cook for 3-4 minutes, then add a few spoonfuls of coconut milk and 4 tsp. white wine. Add a pinch of salt and few grinds of pepper.

Cook until mushrooms are soft. Remove from the pan, set aside and cover with foil to keep warm.

Generously salt and pepper the chicken. In the same skillet, heat ½ Tbsp. olive oil and add the chicken breasts. On medium heat, cook the chicken breasts on one side, allowing to get brown and crispy. (About 8 minutes).

Flip over and cook for another minute and then add the coconut milk, chicken broth, thyme, parsley and white wine.

Cover and cook for another 5-6 minutes, then add the mushrooms and continue to cook until the chicken is cooked through and reaches an internal temperature of 165 degrees F. Serve with the mushroom sauce over the top.